Green bean stew

Ingredients for 6 servings:

• 700 g beans, green, fresh, alternatively canned from the jar
• 600 g waxy potatoes
• 1 kg leg(s) of beef
• 6 sausages (Mettwurst), smoked
• 1 bunch of parsley
• 2 onions
• 2 liters of meat broth
• 30 g butter
• 10 stalks savory, alternatively 1 tbsp dried
• Sea salt
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma’s way

Lightly score the skin-side of the beef shank slices all around, season with salt and pepper. Finely dice 1 onion, cut 1 onion into eighths or cut into large rings. Trim and halve the beans. Briefly pre-cook the beans (approx. 2 minutes) and rinse thoroughly with lukewarm water. Peel the potatoes and cut into approx. 1 cm cubes. Finely chop the parsley and savory. Make the meat stock. Heat butter in a large pot and lightly brown the meat on all sides. Add the onions and sauté briefly. Deglaze with the stock, cover and simmer gently for approx. 1 30 minutes. Remove the meat from the stock and bring to the boil briefly. Add the beans, potatoes and mettenden sausages. Finely chop the meat, removing any bones, tendons and fat. After another 20 minutes, return the meat, parsley and savory to the soup and let it simmer for a while.